Recipes

The night before you smoke,

mix together the pepper,

paprika, sugar, salt,

1 teaspoon of dry mustard and cayenne.

Rub over the surface of the ham, wrap

in foil and let sit in the refrigerator overnight.

In the morning remove the ham from the refrigerator and let it sit for 1

hour. In the meantime prepare the smoker.

You will be smoking at about 210

degrees F. for 6 hours.

Mix together the chicken stock, 3/4 cups of

pineapple juice, vegetable oil, 1/2-teaspoon dry mustard, and cloves. Warm

over medium heat until completely mixed. Place ham in smoker and baste with

sauce once every hour. While the ham is smoking prepare the glaze by mixing

together the honey, 1/4 cup on pineapple juice, 1/2-teaspoon dry mustard and

Brush generously with glazes a couple of times

during the last hour of smoking.